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1
Preheat oven to 350 degrees F; prepare a roasting pan for the pork.
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2
In a medium saucepan, heat 1 tablespoon oil over high heat; add pear slices and cook, stirring occasionally, until golden, about 4 minutes.
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3
Add brown sugar, vinegar, mustard seeds, and ginger; reduce heat to medium low and simmer until slightly reduced so it resembles jam, about 30 minutes, then let cool.
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4
Meanwhile, in a skillet, heat 1 tablespoon oil over medium heat and cook the bacon until crisp, about 5 minutes; remove and chop.
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5
Add onion to the skillet, cook over medium heat until softened, 6 minutes; add sauerkraut, cook, stirring, until most of the liquid has evaporated, 3 minutes.
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6
Add pear puree (or applesauce), caraway seeds, chopped bacon and cook about 1 minute; transfer to a bowl to cool.
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7
Wipe out the skillet and heat remaining tablespoon of oil,over medium high heat; season the pork on all sides with salt and pepper.
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8
Brown, turning occasionally, on all sides, 6 minutes.
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9
Transfer pork to the roasting pan and cook to an internal temperature of 140 degrees F, about 10 minutes; let cool on a cutting board.
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10
Slice into 1/4-inch slices.
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11
Spread sauerkraut relish along the bottoms of the baguettes; top with pork slices and season with salt and pepper.
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12
Top with pear chutney and spinach; close sandwiches and cut into 8 sandwiches.
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13
NOTE: To make pear puree, you can drain a 15 oz can of pears and puree in a blender or food processor.
